Thai Pumpkin And Chicken Curry Recipes

THAI PUMPKIN AND CHICKEN CURRY

Thai Pumpkin and Chicken Curry image

Number Of Ingredients 12

Ingredients

1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes r serving
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 tablespoon Thai red curry paste
1 can unsweetened coconut milk (13.5 flu. oz)
2 tablespoon Asian fish sauce
1 juice of one lime
2 teaspoon light brown sugar
1 pound boneless, skinless chicken thighs, cut into 1/2 strips
3 tablespoon corn or peanut oil (I used 2 T sesame oil and 1 T olive oil)
2 tablespoon slivered fresh basil
1 cup steamed rice for serving

Steps:

Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
Cook the curry In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork. Add the chicken, and continue to simmer until the chicken is opaque throughout, about 5 minutes more.
Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS

Red Thai Chicken Curry With Pumpkin and Beans image

I am very pleased with this recipe and is one of my favourite dishes, hence the publication! It is spicy and tasty, Perfect for a cool winter evening or a hot summer night! Serve on hot steamed Jasmin rice and garnish with lots of coriander leaves. Enjoy!

Provided by Oliver

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 kg lean filleted and deboned chicken thigh
750 g yellow butternut pumpkin
250 g round green beans
2 tablespoons cooking oil
4 green shallots, chopped (green onions)
1 -2 tablespoon fish sauce
300 -400 ml coconut milk or 300 -400 ml cream
80 g red curry paste
100 ml water
at least 4 fresh stems coriander

Steps:

Remove all excess fat from chicken thighs.
Dice chicken into 2-3 cm pieces.
Peel pumpkin, dice into 2X3 cm pieces.
Wash beans, cut off tail ends.
Cut beans into 4-5cm pieces (typically just halve them).
Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

Nutrition Facts : Calories 857.2, Fat 61.5, SaturatedFat 26, Cholesterol 210, Sodium 567.6, Carbohydrate 31.9, Fiber 5.4, Sugar 6.3, Protein 48.5

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